Rustic Hungarian Mushroom Soup
3 tablespoons butter
2 cups chopped onions
1 pound fresh mushrooms, sliced (any kind – a mix is the best)
2 teaspoons dried dill weed
1 tablespoon Hungarian paprika
1 tablespoon soy sauce or liquid aminos
2 cups of chicken or veggie broth
1 cup milk or almond milk
3 tablespoons all-purpose flour
ground pepper to taste
2 teaspoons lemon juice (I add more because I love lemon!)
1/2 cup sour cream or Greek yogurt
2 tablespoons chopped fresh parsley
Melt the butter in a large pot over medium heat. Add the onions and saute for 5 minutes. Put in the mushrooms and saute for 5 more minutes.
Stir in the dill, paprika, liquid aminos (or soy sauce) and broth. Reduce heat to low. Cover and simmer for 15 minutes.
Whisk the milk and flour together in a separate bowl. Pour into the soup and stir well. Cover and simmer for 15 more minutes, stir occasionally.
Finally, stir in the ground black pepper, lemon juice and sour cream or Greek yogurt. Mix together and allow to heat over low heat, about 5 minutes. Do not boil. Add fresh parsley to the top for garnish and serve with crusty warm bread